Hunter style, ℞ [263]
HYDROGARATA, foods, sauces prepared with [GARUM] (which see) and water, ℞ [172]
HYDROMELI, rain water and honey boiled down one third
HYPOTRIMA, —IMMA, a liquid dish, soup, sauce, ragout, composed of many spiced things, ℞ [35]
HYSITIUM, ISICIUM, a mince, a hash, a sausage, forcemeat, croquette, ℞ [41-56]. The term “croquette” used by Gollmer does not fully cover H.; some indeed, resemble modern croquettes and kromeskis very closely. The ancients, having no table forks and only a few knives (which were for the servants’ use in carving) were fond of such preparations as could be partaken of without table ware. The reclining position at table made it almost necessary for them to eat H.; such dishes gave the cooks an opportunity for the display of their skill, inventive ability, their decorative and artistic sense. As “predigested” food, such dishes are decided preferable to the “grosses-pièces,” which besides energetic mastication require skillful manipulation of fork and knife; such exercise was unwelcome on the Roman couches. Modern nations, featuring “grosses-pièces” do this at the expense of high-class cookery. The word, H., is probably a medieval graecification of INSICIUM. Cf. [ISICIA]
HYSSOPUS, the herb hyssop; H. CRETICUS, marjoram. Also Hysopum creticum, hyssop from the island of Creta, ℞ [29]
IECUR, JECUR, liver; ℞ [291-3]. IECUSCULUM, small (poultry, etc.) liver
Ihm, Max, writer, p. [19]